How many things can you do with tomatoes? I want to eat them for every meal, so look for different ways to prepare them. While I was making plans to travel to Spain, I ran across this recipe, and couldn’t wait to try it out! I wasn’t disappointed. This soup with some cheese and crackers makes a wonderful warm weather lunch! I make it chunky like this sometimes to give it some substance, but blending it even more makes it easy to drink from cups if you’re on a picnic. A dollop of sour cream or greek yogurt on top is nice too!

1 Cucumber-not peeled
2 Red bell peppers
4 plum tomatoes
1 small red onion
3 cloves of garlic
23 ounces of Tomato Juice or tomato sauce for a thicker version
¼ cup fresh Lemon juice
¼ cup olive oil
½ tsp salt
1 tsp black pepper
Fresh basil

Roughly chop all of the vegetables and then put them individually into a food processor and pulse to desired consistency. Combine in a large bowl. Add the juices, oil and spice. Mix well and chill for 24 hours before serving. Chiffonade the basil and garnish the top with it.

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